Zucca in agrodolce, or sweet and sour grilled butternut squash

Life is bittersweet in all of its nuances, in the big things and the little things.

In the big picture there are love and loss, health and illness, success and failure.

And then there are the daily minutiae, some good and others not so much: a great meal, your wireless not working right before a deadline, a good laugh with a friend, a bad driver in front of you.

An unexpected drawing from your child, a tantrum.

A great day in the office, a note from the teacher.

The list goes on and on, day after day. And then, every once in a while, there is perfection.

Not because everything is exactly what you hoped for or dream of.

Not because something earth shattering happens, but because for a moment in time everything falls into place, like the pieces of a puzzle. They fit perfectly and it just feels so right in its utter simplicity.

Arrosto di lonza al latte - pork loin slow cooked in milk with apple and onion fall roast

 

 

I am mentally and physically gearing up for my daughter's sleepover party on Friday. Friday the 13th, might I add.

 

Not that I am superstitious or anything, but I really didn't need a bad omen hanging over my head on the night I will be having 6 girls sleep over at our apartment, plus baby brother, husband and myself.

 

We live in a charming apartment with hard wood floors, molding and bow windows in the center of a big city, the urban slang equivalent of small. I literally had to get out a measuring tape to make sure all the mattresses would fit, wedging them in like Tetris pieces (our Christmas tree is taking up additional vital space these days).

 

Next came the pillow issue. We have plenty of sheets and blankets (although sleeping bags were heartily suggested on the invitation), but who has 10 pillows in a city dwelling? I mean, let's face it, every pillow you are not using to sleep on takes up an approximate $500.00 real estate value for storage. Luckily the Martha Stewart in me partially solved that problem by having decorative pillows on my bed. Off come the fancy pillow cases, on go the Ikea mice in carrot race cars.

 

 

 

 

I've done my research and if there is one thing I have learned is that you need a plan, some structure to avoid things spiralling out of control. So we will start with an organized activity, we will progress with pizza, soda and birthday cake; pop corn, potato chips and a very girlie movie will follow. Then, hopefully, a lot of whispering and giggling in bed, some sleep, a big breakfast and a 10:00am pick up.

 

I learned a valuable tip from another mom: having them change into their pjs shortly after they arrive, so they feel like they are getting into the mood, while you are really aiming to get them changed before the sugar high hits.

 

Back to the activity, I am having them decorate Christmas cookies - that I will pre-bake - around the kitchen table. Each girl gets to take home a bag of cookies she decorated, solving the party favor issue too. Bingo!

 

I am secretely fantasizing about baking an extra batch of cookies and setting up a decorating sweat shop so I have them ready to bring to the Christmas school bake sale the following week. Dozens of nimble fingers will do that to an overworked mom just before the holidays.

 

 

Right?

 

 

 

Aaanyhow...

 

This is the plan behind the scenes: F and I will keep the little guy busy with the precious help of Lightning Mc Queen. After watching a movie in our bed, he gets to fall asleep there, a rare and special treat. Once he is deep asleep (because sleeping in his room without his beloved sister could trigger all sorts of drama) we will carry him into his bed and hopefully, although not definitely, manage to sleep ourselves.

 

I will let you know how it goes, and if anyone has any suggestions they are more than welcome.

 

In the meantime, here is a dish you can easily make without the help of child labor.

 

 

A while back I told you about a pretty common method for preparing meat here in Italy: slow-cooking it in milk. I often make pork loin this way, because it is a cut that can turn out pretty dry when roasted. Also, you get the added bonus of a delicious sauce.

Ingredients

Pork loin
2 carrots, a few stalks of celery and 1 onion for 'soffritto' (see below) 
pork loin
2-3 cups milk
salt, pepper to taste
mixed herbs

The method is easy: you season the meat with salt, pepper and you preferred choice of herbs. Crushed fennel seeds work well, or a mixed herb rub or bay leaf directly in the milk. Sear the meat on all sides to lock in the juices and set aside. Next you prepare a soffritto by finely chopping carrots, celery and onion and then you fry them in olive oil until the carrots are slightly tender and the onion and celery are transluscent. This time I prepared my soffritto in the food processor so the result was almost a paste, which pleasantly tinged the milk during the cooking process as you can see below.

When the vegetables are yeilding put the meat back in the pot and then add about an inch or two of milk. Let the meat simmer, covered, for at least an hour (depending on size) on low heat, turning the meat a few times during the process. The milk will reduce and start curdling. Take out the meat and let it sit for a few minutes. In the meantime let the sauce reduce and mash the soffritto with a fork if the pieces are too big for your liking. Taste for seasoning. Thinly cut the roast and spoon the sauce over the meat.

 

Fall roast
2 apples
2 red onions
6-8 cloves garlic
rosemary
a handful of pinoli
olive oil
aged balsamic vinegar
salt
pepper

You can prepare this dish while the meat is cooking.

Pre-heat your oven to 220°C/440°F and line a baking sheet or pan with paper. Peel and chop 2 apples and 2 red onions into bitesize chunks. Throw in a few cloves of garlic, peel on, and a couple of branches of rosemary and a handful of pinoli. Toss with olive oil, balsamic vinegar (if it is very liquid use very little or the vegetables/fruit will not roast), pepper and salt. Cook in oven for about 20-30 minutes stirring a few times so the apples and onions roast evenly.

 

Asian beef stew with Thai garnish (+ how to make another meal out of it)

 

  

On Monday morning I went to work in a wet mess of snow mixed with rain. My throat was sore, my nose was tickling and my eyes were stinging, the beginning of a horrendous cold. Yesterday, however, it was a beautiful day: it was sunny, the air was clean, the sky was a clear blue. When the sun shines these days, it shines a little warmer, the air instantly turns balmy, everything looks brighter. Then, a cloud covers the sun and the chill in the air envelops you, reminding you are still in the grip of the icy fingers of winter.

 



First of two batches



 

This dish sort of reminds me of this time of the year, when it is definitely still winter but little hints of spring start showing up here and there. The stew is hearty, warming, bursting with the flavors from the Far East. While it bubbles on the stove and cooks slowly, ever so slowly, in the oven it pleasantly warms up your kitchen. But mind you, it is not a heavy meal. The meat is tender and lean, the sauce is far from rich, more of an intensely flavored and tinted broth. Every bite is accompanied by the fresh, brightly colored hot and sour Thai salad it is served with. The tangyness of the lime juice, the umami from the fish sauce, the crisp and cool julienned vegetables, the bite from the chilli peppers and the potent aroma of the coriander leaves all contribute to that feeling of spring that is slowly creeping into all things winter.

 

 

Don't be scared off by the list of ingredients, if you already cook Asian-inspired recipes at home, you will already have most, it not all, of them in your kitchen. And if you don't it is not a big deal: I used Mirin instead of Chinese wine, small red chilli peppers instead of large red and green ones, cinnamon powder instead of sticks. I also realized that I forgot to add in the ground coriander at the beginning while I was writing out the ingredients for you. It turned out great anyway. The procedure is extremely simple and allows you to prepare ahead of time: a perfect dinner party dish. All it requires is a few hours of unattended slow cooking (I was taking measurements at Ikea while this baby was in the oven). The flavors are wonderful (even my half Thai friend loved it and asked me for the recipe) and the meat just falls apart at the touch of your fork.

1. Sauté ginger, garlic and onion; 2. add stock; 3. add sauces and spices; 4. boil down sauce once meat is ready.

 

A few notes:

Nigella (Lawson of course) suggests making this with ginger mashed potatoes and parsnips, which I'm sure is delicious, but I just couldn't be bothered and made it with basmati rice instead, which worked perfectly to soak up the sauce.

If you end up not using all of the sauce (I used boneless meat  - she suggests either or - so that could be why... less bulk), DO NOT throw it away! Store it in a jar in the fridge for future use.

On Monday, to nurse my cold, I heated up some stock, poured in a few tablespoons of said sauce and then dumped in the leftover basmati rice: the most perfect meal for a congested head and chest and a runny nose. I loved it so much I decided I wanted to integrate it into our dinner. I had some tuna that I had bought a couple of days prior that needed using up. I heated some more stock, mixed in the rest of the jar of sauce and then added in some rice noodles. On the side, I sauteed some rapini in a pan with olive oil and garlic. Last, I seared the tuna steaks coated in sesame seeds and then cut them into thin slices. I served all the ingredients in a bowl with spoons and chop sticks. Success all the way round!

 

I am telling you, there is nothing better than a meal that yields one, or even two more!

 

 

How to make your own, healthy tortilla chips and the holy trinity: guacamole, salsa & pico de gallo

It is cold and grey and somewhat rainy today, nothing like the beautiful hot summer weather we enjoyed on the island of Elba. We walked to sandy beaches in our flip flops, smothered ourselves in sunblock and ran squealing into cold water. My daughter spent so much time in it her lips were blue and her teeth were chattering. She struck up conversations in knee-deep water with anybody who would listen and even with those who didn't, while my son suspiciously eyed the cold waves the first day only to fall head over heel in love with the turquoise, crystal clear sea on the following one. The sand and water were such endless sources of entertainment for our children that we were momentarily forgotten. Dare I say that for the first time in five years, my husband and I actually lay on the beach chatting, watching them and almost relaxing? Is this the shape of things to come? Will the word vacation actually regain its original meaning?

Yes, that is lemon. I was out of lime

Anyhow it was so nice to just hang out and bask in the sun and be spoiled by the company of my inlaws and their great food and wine that the 18+ hours of bumper to bumper traffic and missed ferry boats to get there and back easily melted away. Thankfully we have never experienced the horror stories of children screaming and crying the whole trip or getting sick in the car, we are extremely lucky that way so the two full days of travelling were totally worth the other two days spent in a summer idyll.

I will post some pictures as soon as I get my act together but in the meantime here is the most classic of summer snacks. Most of you have your special recipe for guacamole or salsa, I am sure, so what I am really aiming to post about are these tortilla chips. I got so excited when I red Andrea's tip on how to make your own at home, greatly reducing your fat and salt intake. And you can't post about tortilla chips and not mention the Mexican triumvirate, or holy trinity if I may, can you?

Brasato or braised beef

I did it. I went out and 'bought me' a Le Creuset for Christmas. Well, to be honest my in-laws contributed greatly with a Christmas envelope, otherwise I probably wouldn't have treated myself to one just yet, but I am now the proud owner of a big 'n' heavy cast iron enamelled French pot to play around and experiment with.

The experiments have begun. I am pretty much into throwing anything I can get my hands on in there and slow cooking it for hours until it gets all soft and melty. Yes, I'm talkin' to you, slabs of meat, bags of beans, greens. Watch out, you plump little children running around my kitchen! Beware when the orange pot is sitting on the stove, for I may grab you and make you for supper! You shall not fool me by sticking bones through your cage, for my eyesight is pretty good (thank you B&L disposable contact lenses) and I know a dimply finger when I see one.

My first attempt at a stew was successful but in the excitement of the moment I forgot to take a picture of the finished dish. My second attempt was just as good (I will say so myself since the pot and meat get all the merit) and this time I remembered to take a few pics. In this cold weather I just cannot get enough, so get ready to read a lot of recipes for stews, soups and braised meats.

Adapted from the Joy of Cooking

Ingredients

cut of beef approx. 3-5 lbs

1/2 cup chopped carrots

1/2 cup chopped celery

2 cups chopped onions

1 cup red wine, stock or other braising liquid + additional as needed

flour

olive oil

salt

pepper

bay leaf

I usually buy my meat at the supermarket since the quality of meat in supermarkets is usually pretty good here. On the label it tells you the best way to cook the meat you are buying. I chose a cut that was good for boiling or braising. These cuts are usually cheap because they are tough if not cooked slowly. Make sure you buy a piece that has marbling and connective tissue. The way you cook the meat will break down this tissue, making the meat tender and moist.

Pour some olive oil into your pot and then, after having accurately dried your cut of meat and seasoned it with pepper and salt, brown it on all sides, making sure you sear in all the good juices. Once it has browned nicely, set it aside on a plate and pour out the fat, keeping approximately two tbsp in the pot. Sauté the chopped vegetables until they soften and turn slightly golden. Pour in the cup of cooking liquid and drop in a bay leaf. Let cook for a couple of minutes and then add in the meat. It should not be covered more than halfway. Bring the liquid to a boil and lower the heat. Cover the pot with a tight lid and cook for up to 3 or 4 hours, according to the size of your cut, turning it about every half hour and making sure the liquid doesn't dry out. It should cook on very low heat, the liquid just barely simmering. If it gets dry add a little liquid. When it is fork tender it is ready, keep in mind it is possible to overcook when braising despite the general idea of "the more the better". You don't want your meat to turn stringy and dry. Take out the meat and the bay leaf, squash the vegetables with a fork (or strain the sauce if you have texture issues), add a little flour and butter and let the liquid thicken into a gravy, adding seasoning if needed. In the meantime, once the meat has cooled down, slice thinly and then serve with its sauce. I served polenta alongside.

Chicken (or why not turkey?) pot pie. On Thanksgiving and giving thanks

Tomorrow is Thanksgiving Day and as much as I would like to celebrate it with those I love spread around the world, it is just any other day here. F and I will go to work, my kids will go to school, we will get home way after dark and with very little time to cook dinner, let alone roast a turkey. F has soccer night and although he very kindly offered to cancel it to spend the evening with us, I didn't have the heart to accept. After all, the kids go to bed at 8:15, especially on school nights, and he only gets back after 7:00. So even if I had been extremely organized and planned a menu ahead (which I didn't), there is actually no time to make a big deal. Normally we celebrate with our American friends on the week end but this year we have a wedding in which F. is best man, so it just won't be happening.

Thanksgiving Day Parade - NYC 2009

The first and most important thing about Thanksgiving (yes, together with the food of course, I know!), however, is stopping to think for a moment about what we are thankful for in our lives.

T.G. I. F. gratin

Thank God It's Friday. It has been a long, busy week at work and I really am thankful for the week end stretching in front of me: I am looking forward to little feet pattering into our room in the morning, small warm bodies trampling piling on top of us, breakfast together and two whole days to spend with my family.

My Friday recipe is fish-based.

Wait, all this talk of being thankful to God and fish on Friday...no, we are not strict Catholics, we are not churchgoers at all really. Our family is a mix of religions and cultures, not as common here as it is in other places. My family tree includes German protestants, Polish Catholics and New York Jews (of German descent). My husband's family is Sicilian Catholic and I too was brought up in Catholic Italy. So there is a reason why my parents and my husband&I decided to let our children choose their creed growing up. We do teach our children about God and values that are important to us but we try to do it with a broader scope, encompassing things we agree with in many religions. We want our children to grow up respecting and knowing more about other possibilities. I know many may disagree strongly and I realize broaching the subject of religion on  a food blog is perhaps inappropriate. I apologize if I am offending anyone in any way. The reason I am writing about this is because I believe strongly that food and the pleasure of sitting at a table with family and friends is something all cultures and thus all religions share and as a consequence I firmly believe that eating together and feeling the same enjoyment really is a way for people of different beliefs to grow closer and understand each other better. Isn't it true that we are what we eat, in all senses, and that teaching others the recipes we grew up eating is a way of teaching them to understand where we come from, our history and our heritage?

Sudanese shorba

The thing I love the most about food blogging is that I get inspired to try things I normally never would. I love reading blogs from all over the world and enthusiastically absorb all I can from foreign cultures.

I know very little of is African cuisine. If you can actually even talk about a generalized African food culture as it ecompasses a great variety of foods. There are lots of African restaurants in Milan, with a preponderance of Eritrean and Ethiopian cuisine due to the unfortunate recent historical link between Italy and these countries. I have tasted their food and liked it and I have travelled to Maghreb and enjoyed their cuisine, but that is where my knowledge ends. I know close to nothing about Sub-Saharan African food.

Recently this one recipe kept on popping up everywhere around me. I first watched it being made on a British food show and was intrigued by the ingredients. It stuck somewhere in the back of my mind, although I had no recollection of the name or country of origin of this dish. Then, following the Foodbuzz Project Food Blog, I came across the same recipe in Joan's Foodalogue. There were those familiar ingredients! I was intrigued all over again. The idea of making a hearty vegetable and lamb soup (I love lamb) and giving it an extra twist by adding peanut butter and lemon juice at the end to thicken it up was suddenly irresistible to me. This had to be our Saturday dinner.